Perfect Pulled Pork

1 (4-7 lb.) whole Boston Butt or Pork Shoulder (bone-in with a layer of fat on bottom). I've also used boneless pork loin

Dry Rub:

1 TBS ground cumin

1 TBS onion powder
1 TBS chili powder
1 TBS garlic powder
1 TBS salt
1 TBS ground pepper
1 TBS paprika
1/2 cup brown sugar

Brine Solution Ingredients:

2 qts cold water
3 TBS dry rub mix
1/2 cup salt
1/2 cup brown sugar

1.  For the Dry Rub:  Stir together and store in an airtight container.

2.  For the Brine Solution: Add salt to cold water and stir well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

3.  Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.

4.  Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225℉ oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking. Do not remove from the oven until the center of the shoulder reaches 200 degrees.

5.  When the shoulder has reached 200℉, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170℉ or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve on a bun with barbecue sauce if desired

6.  Plan for at least 12 hours, and maybe 15+ hours for this pulled pork recipe to cook, plus the at least 12 hours for brining. Start a couple days before you need it.

adapted From Kevin and Amanda